Turkey Potsticker Stir-Fry Wraps (Printable Version)

Savory turkey stir-fry with crisp vegetables and ginger-garlic flavor, served in fresh lettuce cups with sesame seeds.

# Needed Ingredients:

→ Protein

01 - 1 pound ground turkey

→ Vegetables

02 - 1 cup shredded carrots
03 - 1 cup thinly sliced shiitake mushrooms
04 - 1 cup finely shredded Napa cabbage
05 - 4 green onions, thinly sliced
06 - 1 clove garlic, minced
07 - 1 inch piece fresh ginger, grated

→ Sauce and Seasonings

08 - 2 tablespoons low-sodium soy sauce or tamari
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon toasted sesame oil
11 - 1.5 teaspoons honey
12 - 0.5 teaspoon chili flakes, optional
13 - Freshly ground black pepper to taste

→ For Serving

14 - 12 large butter lettuce leaves or Bibb lettuce
15 - 1 tablespoon toasted sesame seeds
16 - Extra sliced green onion, optional

# Preparation Steps:

01 - Heat sesame oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 6 minutes.
02 - Add minced garlic, grated ginger, and sliced green onions to the skillet. Sauté for 1 minute until the mixture becomes fragrant.
03 - Stir in shredded carrots, sliced mushrooms, and shredded cabbage. Cook for 3 to 4 minutes until vegetables are tender yet retain a crisp texture.
04 - In a small bowl, whisk together soy sauce, rice vinegar, honey, and chili flakes if desired. Pour the sauce over the turkey mixture and toss to coat evenly. Cook for an additional 2 minutes. Season with black pepper to taste.
05 - Remove from heat and spoon the turkey-vegetable mixture into individual butter lettuce leaves.
06 - Sprinkle each wrap with toasted sesame seeds and additional green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like takeout but takes less time than the delivery driver would need to arrive.
  • One skillet, no messy wrappers to fold, and you can eat it with your hands like you mean it.
  • The vegetables stay crisp instead of getting soggy, which honestly feels like a small miracle.
02 -
  • If your vegetables turn mushy, you've overcooked them—three to four minutes is genuinely the sweet spot, and I learned this the hard way by making a batch that tasted like baby food.
  • Toast your sesame seeds in a dry pan for literally two minutes before sprinkling them on top, because that one small step takes everything from good to crave-worthy.
03 -
  • Prep all your vegetables and measure your sauce ingredients before you start cooking because this happens fast, and you don't want to be chopping ginger while turkey burns on the stove.
  • Keep your lettuce leaves cold until the last minute—they stay crispier and somehow taste fresher when there's that temperature contrast happening.
Go Back